Ingredients700g salmon fillet
2-3 knobs stem ginger
700g ready-made shortcrust pastry (I find one pack is fine)
Egg yolk to seal the pastry if using
Handy HintTo help the pastry on the bottom crisp rather than go soggy you can put the baking tray on top of an already hot baking tray in the oven.
Method1. Cut the salmon into 2 fillets roughly the same size so you can put one on top of the other to make a sandwich for the filling.
2. Roll out the pastry until it's about pound coin thickness and big enough to wrap the salmon in it. Cut off any extra pieces for mending holes, etc.
3. Place one piece of salmon on the pastry.
4. Mix the butter, chopped stem ginger, currants and a bit of the syrum the ginger was in together and spread the mix all over the top of the salmon.
5. Place the second piece of salmon on top of the other to make a sandwich and wrap the pastry around both pieces to make as neat a parcel as possible.
6. Use egg yolk, milk or water if desperate to seal the pastry.
7. Turn the parcel onto a baking sheet so that the joins are on the bottom and bake in a pre-heated 230 degree oven (or whatever your hottest setting is) for approx 20/25 minutes until the pastry is brown and the salmon is hopefully cooked all the way through. 8. (Use a skewer to test - it should go through easily if it's cooked.)
This recipe has been handed down various routes from The Hole in the Wall restaurant in Bath apparently where it was made in the '60's, but everyone likes it.